Tonight's Dinner: Flounder Francese

This morning I looked at the menu for tonight and it said "Fish". That is all it said. My son said what are you going to do with it and I said "I don't know". I looked at the fish - it was flounder - and I knew I had to do something delicate or it would fall apart in the pan. I couldn't fry it so no Fish & Chips.

I started searching the cookbook collection. I looked in 365 No Repeats by Rachael Ray. I saw a recipe for Francese done with either meat, chicken or fish. I decided to do the flounder like that.

I thought it came out pretty good. It was easy to make, took little time on a busy night, and it tasted like a restaurant recipe.

So good. I will make it again with other things. Worked very well.

                     *  Exported from  MasterCook  *

                            Flounder Francese

Recipe By     : adapted from 365 No Repeats from Rachael Ray
Serving Size  : 4    Preparation Time :0:00
Categories    : Fish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tb            extra-virgin olive oil
   5      tb            unsalted butter
   1 1/2  lb            flounder fillet
                        salt and pepper
   2                    eggs -- lightly beaten*
   2      pinches       fresh nutmeg
   1                    lemon
     1/2  cup           dry white wine
   2      tb            capers -- coarsely chopped
   3      tb            fresh parsley -- chopped

Place a platter in a low oven to warm. Heat a very large nonstick skillet over MED heat. Add 1 tbsp of EVOO and 2 tbsp of the butter in the skillet.

Season the flounder with salt and pepper. Coat half the fish at a time in flour, then in the eggs, adding each  piece directly to the hot fat in the pan. Saute the fish for 2-3 minutes on each side, until golden and puffy. Transfer the cooked fish to the warm platter and repeat with remaining fillets, using remaining tbsp of EVOO and 2 tbsp of butter.

Once all of the fish has been cooked, add the nutmeg, juice of half the lemon, and the white wine to the pan. Scrape up the pan drippings with a whisk. Slice the remaining half of lemon into thin disks and add to the sauce. Stir in the capers and parsley and teh remaining of butter into the sauce. Turn off the heat. Shake the pan to combine the sauce. Arrange the lemon slices over the platter, then spoon the sauce venly over the fillets. Serve immediately with some cooked spinach and rice pilaf.

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NOTES : Risa's notes:

* Original recipe calls for 4 eggs but I thought that was way too much for a pound of thin fish fillets. For 1.5 lb of meat or chicken 4 eggs would do better.

RisaG